Zucchini Bread

September 4, 2012

What to do with all of that zucchini?! Clearly, this has been an issue in our house because I spent the last month perfecting four zucchini recipes.

I love quick breads because, well, they are quick, but also because they are an opportunity to use some seasonal fruits or vegetables. They scent the house with their sugars and spices as they bake. They keep perfectly overnight for breakfast the next day, and make a fantastic after school snack for my girls.

This will be one of the most moist quick breads you have ever had! I used fat-free sour cream. I don’t know how much that makes up for the flour and sugar, but there are vegetables in it. Do I sound like I am trying to justify why you should eat this bread?

Well, bottom line, it is super moist, super delicious, and if your kids are like mine, they will be calling dibs the night before on who gets the last end piece for breakfast the next morning.

Should you so desire, you can add one cup of walnuts or chocolate chips at this point. Or both, if you’re feeling excessive. Add them to the dry ingredients so they become coated with flour helping them not to sink to the bottom of the loaf during the bake.

Quickly whisk together the wet ingredients.

Stir together wet and dry ingredients, just until combined. Then add grated zucchini. So beautiful.

Here’s the batter that was so quickly thrown together! You can smell the cinnamon and nutmeg, which only exaggerates its scent once in the oven.

Bake at 350 for 50-55 minutes until a toothpick comes out clean from the center. Set on a cooling rack to cool before slicing.

Beautiful and scrumptious. Set out some milk and berries and you have breakfast!

Make extras and freeze them or give them to your neighbors. Because you are nice like that.

Made with love,

Amanda

ZUCCHINI BREAD

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 2 loaves

Ingredients

3 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

4 eggs

1 cup vegetable oil

2/3 cup fat-free sour cream

2 cups zucchini, grated

Instructions

Preheat the oven to 350 degrees. Grease two bread loaf pans (9×5 inch) and set aside. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, and nutmeg. In a separate mixing bowl, whisk together eggs, vegetable oil, and sour cream. Pour the wet ingredients into the dry ingredients and stir just until combined. Add grated zucchini to batter and mix together. Pour half of the batter into each greased pan and spread evenly. Bake for 50-55 minutes turning the pans halfway through the bake time. Ensure doneness, by inserting a toothpick in the center of the loaf. If it comes out clean, the loaf is done. Allow to cool on a cooling rack before slicing. Recipe can be halved to make one loaf.